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Sous Vide Egg Bites

Just like the fancy sous vide egg bites you would find in a fancy, high-end coffee shop, but for a fraction of the cost. These are light in texture and deliciously full of protein.
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast, Lunch


  • Blender
  • Muffin pan


  • 1 tbsp oil (to grease the muffin pan) either olive or avocado work well
  • 10 large eggs
  • 1/2 cup sour cream
  • 1 cup shredded cheese of choice I use smoked gouda or old cheddar
  • 1/2 tsp each salt and black pepper
  • 1 tbsp nutritional yeast (optional)
  • 4 slices cooked bacon
  • 8 slices of coldcut of choice I use 4 ham, 4 turkey


  • Make sure to cook the bacon before starting this recipe.
  • Set p a water bath by filling an oven-safe dish with 1-inch deep water. Place on the lower rack of the oven. This will create a humid environment to allow the eggs to cook evenly and prevent them from drying out.
  • Preheat oven to 300 degrees F.
  • Grease a muffin pan by adding the oil to one muffin pocket and spreading to remaining pockets using a food brush. Make sure to coat each pocket well.
  • Add the eggs, sour cream, shredded cheese, salt, pepper and nutritional yeast (if using) to a blender and blend on highest speed for 30 seconds. The eggs should be smooth and frothy.
  • Pour the egg mixture evenly into each of the muffin pockets.
  • Add the chopped cooked bacon and pieces of cold cuts to each of the egg-filled muffin pockets.
  • Bake in preheated oven for 30 minutes.
  • Remove from the oven and let sit for 5 minutes.
  • Using a spoon, remove the egg bites from the muffin tray and play on a plate or in a food storage container.
  • Can be stored in the fridge for 3 days or frozen for 2-3 months.